Leveraging Fiber Characteristics to Functionally Improve Food Products

Autor:	Humberto Zamora, Melanie Dineen, Rajen S. Mehta, Cathy Peterson
Rok vydání:	2008
Předmět:	Materials science food.ingredient Bran business.industry digestive oral and skin physiology Inulin food and beverages chemistry.chemical_compound food chemistry Food products Food processing Dietary fiber Fiber Food science Resistant starch Food quality business
DOI:	10.1016/b978-1-891127-61-8.50028-5
Popis:	The properties of different fibers were used to control characteristics of several foods. When bread total dietary fiber (TDF) was increased to 2.5 g/50 g serving, only one oat fiber was used. However, at 11 g, five fiber sources were needed including two oat fibers, inulin, resistant starch, and red wheat bran. Other formula changes were necessary. To maximize TDF, multiple fibers are needed to achieve desirable product characteristics.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ca2686de55673161a8551b52f71aac91 https://doi.org/10.1016/b978-1-891127-61-8.50028-5 Zobrazit plný text záznamu